Lemon Brownies

Lemon Brownies

3/4 cup flour
3/4 cup sugar
1/4 tsp salt
1 stick butter, soft
2 eggs
juice from 1/2 lemon (about 1 tbsp)
zest from 1/2 lemon (about 1 tsp)

Glaze
1/2 cup powdered sugar
1 tbsp lemon juice
additional lemon zest

Combine the flour, sugar and salt in a large bowl. Mix in the softened butter.

In another bowl whisk the eggs with the lemon juice and zest. Add to the larger bowl and mix well.

Pour into prepared 8" x 8" brownie pan. Bake at 350°F for 25 minutes.

You can double the recipe and bake in a 9" x 13" pan for 30 minutes.

Remove and let cool. Stir together glaze ingredients, then glaze brownies.

Kate
(2/14/12)

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KA Brownies

KA Brownies
(King Arthur's Flour Company)

Pooh!, the brownies are not triple chocolate. I know I had one somewhere! This is the KA recipe, which I know is very good.

1 cup (2 sticks) Butter
2 cups Sugar
1 cup Dutch-process Cocoa
1 tsp Salt
1 tsp Baking Powder
1 tbsp Vanilla extract
4 lg Eggs
1 cup Flour
1 to 2 cups Chocolate Chips
1 tsp Espresso Powder
1 cup chopped and toasted Walnuts OR Pecans

Melt butter over low heat, then add sugar. Stir to combine. Return to heat briefly, just until it is hot (about 110°F to 120°F), but not bubbling; it will become shiny-looking as you stir it.

Stir in cocoa, salt, baking powder and vanilla. Whisk in the eggs, stirring until smooth; then add flour, chocolate chips and espresso powder, and nuts, stirring until smooth.

Spoon the batter into a lightly buttered 9"x13"x2" baking dish. Bake at 350°F for 28-30 minutes, or until a toothpick inserted near the center comes out clean or a few crumbs cling to the pick. Cool on rack before cutting.

Makes 2 dozen 2" brownies.

Debra
(10/26/10)

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Blond Brownies

Blond Brownies

Grease a 8"x8"x2" brownie pan; I line the bottom with parchment paper too.
Preheat oven to 350°F.

1/4 cup butter (margarine, shortening or vegetable oil. Butter is better)
1 cup light brown sugar, packed
1 egg
3/4 cup King Arthur flour (it does make a difference to use this brand of flour!)
1 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1/2 cup (at least!) bittersweet morsels

Melt butter on low heat, do not burn.  Stir in sugar, cool.  Stir in egg. The idea is not to cook the egg before you start baking.

Measure flour by dipping method, mix in baking powder and salt, use a whisk or fork to be sure you've gotten the baking powder and salt well mixed into the flour.

Mix in the vanilla into the wet ingredients. Mix in the flour, then the chocolate chunks

Spread in pan. Bake for 25 minutes, don't over-bake. The edges should be slightly darker than the center but over-baking will not be good.

Remove and let the temperature drop a little, then using the thinnest knife you've got, cut the brownies.  While a little warm, put a plate over the pan and invert; then make sure the cuts are clean.

Elena
(12/28/09)

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Brownie Cake Non-Recipe

Brownie Cake Non-Recipe
1 box of triple fudge brownie mix (the ghiardelli kind) mixed with a box of regular dark chocolate cake mix.

Add in a bag of semi-sweet chocolate chips.

Make it in layer pans, bake at 350°F until done, layer it with easy chocolate mousse (large container of cool whip whipped with cream cheese and chocolate instant pudding mix) and top with chocolate frosting and then decorated with cool whip rosettes and chocolate curls.

Diabetic death, as my family calls it.

You could buy a bag of the hard sugar icing candies. Get some of bluejeans or spongebob and cut off his head so that it's just the pants. There, he has chocolate and pants.

Miya
(11/09/06)

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Double Fudge Cream Cheese Brownies

Double Fudge Cream Cheese Brownies 

And for good measure, this is what I'm making on Sunday to bring to a good friend after she runs the
NYC Marathon:

Brownies:
1 cup butter
4 oz. unsweetened chocolate
2 cups sugar
1-1/2 cups flour
4 eggs, slightly beaten
1 tsp salt
1 tsp baking powder
2 tsp vanilla
1 cup semisweet chocolate chips

Filling:
1/4 cup sugar
2 tbsp butter
3 oz cream cheese
1 egg
1 tbsp flour
1/2 tsp vanilla

Heat oven to 350°. Melt butter and unsweetened chocolate together. Stir in rest of brownie
ingredients EXCEPT chocolate chips. Fold in chocolate chips. Spread half the batter into a greased 9"x13" pan.

In small bowl, stir together all filling ingredients. Spread over brownie mixture. Spoon remaining batter over cream cheese. (Batter will not entirely cover filling) Bake for 30-35 minutes.

Stephanie K.
(10/31/03)

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The Easiest Best Brownies Ever

The Easiest Best Brownies Ever

1/2 lb (2 sticks) unsalted butter
6 oz. unsweetened chocolate, broken into pieces
1 tsp vanilla extract
2-1/2 cups sugar
5 eggs
2 cups flour
2 cups walnut pieces (optional)

Preheat oven to 350°F. Line a 10" x 15" x 1" jellyroll pan with foil. Grease the foil.

In a large heavy saucepan over medium heat, begin melting the butter. When it's about half melted, add the chocolate. When the chocolate is half melted, remove pan from heat and stir until butter and chocolate are completely melted.

Stir in the vanilla, sugar, eggs, and flour. Stir after each addition until the batter is smooth. Stir in the walnuts, if using.

Pour and scrape the batter into the prepared pan and smooth the top. The batter will nearly fill the pan. Bake 25 minutes, or until the cake is just set. Remove from the oven and cool on a rack for 10 minutes. Invert onto a baking sheet, peel off the foil, and invert brownies back onto the rack. Cool to room temperature. Cut with a serrated (or wet) knife into 48 bars.

(Kate's notes: These are good with Baker's chocolate and stupendous with anything better. I will probably use Valrhona or ScharffenBerger for the ones I bring on Saturday.)

Kate W.
(5/8/03)

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Blondies

Blondies

1/2 cup shortening
2 cups brown sugar
2 eggs, beaten
1 tsp vanilla
1 3/4 cup flour
2 tsp baking powder
1 tsp salt
1/2 cup nuts

Mix in order given and bake 20 minutes at 350°F. Cut when cool.

I also found another recipe for Blonde Brownies that has chocolate chips in it.

It sorta looks like a Toll House recipe to me, just in brownie form.

LaVonne
(2/17/02)

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Brownies of Infinite Density

Brownies of Infinite Density

Preheat oven 350°F.

Butter and flour 9" x 9" baking dish.

Melt 6 tbsp butter (chopped) and 3 oz. bittersweet chocolate (also chopped) and 1 oz. unsweetened chocolate (you guessed it, chopped). Stir until smooth. Remove from heat and let cool to lukewarm.

Stir in 3/4 cup sugar and 1 tsp vanilla.
Stir in one at a time, 2 large eggs, beating until smooth and glossy.
Stir in a dash of salt and 1/2 cup of flour, just until combined.
Stir in 1/2 cup semisweet chocolate chips.

Spread batter evenly in pan and bake for 23 minutes. Cool on a rack overnight. Cut into squares the next morning.

The secret is to under-bake and let cool into a dense fudgy brownie. Yum!

Of course if you prefer a more cakey brownie this probably isn't the brownie for you.

Kelley
(2/14/02)

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Coffee Toffee Brownies

Coffee Toffee Brownies
(Source: King Arthur Flour catalog, Winter 2002)

     First the rich smell of coffee and chocolate wafts from the scullery...and soon the cabana boys start their rounds through the Mansion, offering trays of coffee toffee brownies accompanied by tall
glasses of cold milk, or mugs of steaming coffee, or (magically) the beverage of each resident's choice...

3/4 cup unsalted butter
6 oz semisweet chocolate
3/4 cup cocoa
1 tbsp instant espresso granules
1 tbsp vanilla extract
2 cups granulated sugar
1/2 tsp salt
4 each eggs
1/2 tsp baking powder
3/4 cup unbleached flour

Icing and Topping
1 tbsp instant espresso granules
1 tbsp hot water
1-1/2 cups powdered sugar
1 tbsp milk, or more if needed
1/2 cup Skor bits, or more if desired

Lightly grease a 9" x 13" pan with cooking spray.  Preheat oven to 350°F.

Over medium heat, or in microwave, melt together butter and chocolate, stirring until smooth.  Stir in cocoa and espresso powder.

In mixing bowl, beat eggs and sugar together until light colored.  Add vanilla and salt.  Stir in chocolate mixture.  Then stir in baking powder and flour until just blended.

Spoon into prepared pan and bake for 34 to 38 minutes, until the top is shiny but the middle is still soft.  Remove from oven and cool for 30 minutes before icing.

Icing: In a medium-sized bowl, mix the espresso powder and hot water, then stir in the sugar and milk.  Spread icing over the brownies and then sprinkle with toffee bits.  Cool the brownies for
several hours before cutting into squares.

Amy's notes: I used European-style unsalted butter (25% higher fat), Scharfen-Berger 70% Semi-Sweet Chocolate, Scharfen-Berger Cocoa (natural), vanilla sugar (sugar stored with vanilla beans), Penzey's Double-Strength Vanilla and kosher salt, in quantities specified by recipe.

posted by Amy
(2/7/02)

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JED Brownies

JED Brownies

1 cup flour
1 cup sugar
3 tbsp cocoa
1/2 cup melted butter or margarine (I guess you could use cooking oil, too)
2 eggs, beaten well
1 tsp vanilla

Mix dry ingredients in bowl. Add butter, eggs and vanilla and stir well. Pour into greased 8"-square pan. Bake in 350°F oven for 15-20 minutes (test with a toothpick or broomstraw or whatever).

Makes 12-16 depending on how piggy you get when you cut them. If you're really piggy, you might even get only 9 from the pan. *vbg*

SockEmpress
(1/5/02)

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Viki's Rapid Brownies

Viki's Rapid Brownies

3/4 cup cocoa
1/2 tsp baking soda
1/3 cup vegetable oil

Blend (these brownies come together quickly by hand).

1/2 cup boiling water
Add, stir until it thickens.

1/3 cup vegetable oil
1 tsp vanilla
2 cups sugar
Add, stir until smooth.

2 eggs
Add, stir until smooth.

1-1/3 cups flour
1/4 tsp salt (I like a bit more)
Add, stir together quickly.

One 9" x 13" or two - 8" square pans, greased (Pam).
Bake at 350° for 35-40 minutes or 30 minutes.

A soft, tender brownie that keeps well.  It looks like a lot of work, but each step is very quick.  My daughter loves watching the phase changes that occur through this recipe.  It's fun to add dry sugar and have the brownies suddenly become wet.

posted by Sylvia, who can eat a half recipe a day...
(11/25/01)

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Fallen Brownie Pudding

Fallen Brownie Pudding

4 oz unsweetened chocolate

1/2 cup butter

4 eggs, separated

2 cups sugar

pinch salt

1 tsp vanilla

1/2 cup flour

whipped cream

• Preheat oven to 350°F, melt chocolate and butter together on low heat in medium sized heavy pot. Remove from heat and stir in egg yolks, sugar, salt and vanilla. Scrape into a large bowl.
• Beat egg whites till soft peaks form. Stir 1/4 of the egg-whites into chocolate mixture, then fold in remaining egg whites. Gently fold in flour.
• Pour batter into buttered 8" square baking dish. Place large pan of very hot water into oven. Place baking dish in larger pan. The water should come 1/2 way up the sides.
• Bake one hour or until surface is crispy and hard and inside is gooey and custardy. Remove baking dish from larger pan to cool.

Serve warm or cool with whipped cream. Serves four with leftovers.

Sarah of LA
(7/31/01)

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How to make Brownie Cups for Small Tart-like Desserts

How to make Brownie Cups for Small Tart-like Desserts

This was related to the forum after going to a "Pampered Chef" party:

The dessert of the day was "brownie cups" filled with some kind of pastry cream. You could use whatever you wanted - mousse, lemon curd, etc., and top with one very nice berry. Bite size.

The crucial part was how they made the cups. Use one of those mini muffin pans - (non stick recommended). Must be mini, though.

Make up a brownie mix (no nuts) according to the box and put about one tablespoon of batter into each cup. (They used the smallest size of ice cream scoop.)

Bake until the toothpick-doneness test. Remove from oven. Immediately, use the thick, round handle of some kitchen implement (rolling pin?) etc. (or the bottom of a shot glass would work-grease lightly!) to make an impression in the still-warm, still-soft dough. Voila! Instant "Cup." They had an implement which was made especially for this part of the operation, of course, looked like a very small wooden barbell. Just experiment with finding what would fit in the cups before you bake.

When cool these were the consistency of a firm, soft cookie. Sturdy enough to pick up and eat with the filling and berry topper. They had a surprisingly good, fluffy cream cheese concoction to squeeze out of a "gun" (I'd use a pastry bag instead) and they passed out a copy of the recipe for this, but I don't have it at hand. Good enough to share, also, and I'll post it when I find it.

Susanna in So. Cal.
(7/17/01)

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